It's Autumn which to me means it's time for all things pumpkin. Iceberg has pumpkin shakes, Starbucks has pumpkin frappuccinos; my sister-in-law makes fabulous pumpkin rolls, and there is nothing better than a great pumpkin pie! I celebrated the commencement of this season of pumpkin by making pumpkin chocolate chip cookies. I found this recipe at allrecipes.com and my mother-in-law said they were some of the best that she's had! I doubled the recipe and it made close to 4 dozen. If you use an ice cream scoop to put the dough on your cookie sheet, you'll end up with uniformly sized cookies with beautiful rounded tops. My family really enjoyed these. What should my next pumpkin treat be? There are so many options, I just can't decide. At leat I have until Christmas to get it out of my system.
INGREDIENTS
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Directions
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
No comments:
Post a Comment